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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 18 |
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There are several recipes on here for Pumpkin Pie Cake, but none quite like this. The recipe comes from a lady at my church. We enjoyed it very much and hope you do to. It is written to be gluten free, but the original recipe was not. Ingredients:
1/2 cup butter, melted |
1 1/2 cups sugar |
1 cup coconut |
1 cup pecans, chopped |
3/4 cup gluten-free flour |
3/4 cup oatmeal (gluten free) |
2 tablespoons ground flax seeds |
1 (15 ounce) can pumpkin (not pumpkin pie mix) |
1 (11 ounce) can eagle brand condensed milk |
1 (3 1/2 ounce) box instant butterscotch pudding mix |
1 1/2 teaspoons pumpkin pie spice |
2 eggs |
Directions:
1. Melt butter and combine with remaining crust ingredients.
2. Press into a greased 13 x 9-inch pan.
3. Combine topping ingredients and pour over crust.
4. Bake at 350 degrees for 50 minutes.
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